Pumpkin Cake

Name: Pumpkin Cake
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour (about 225 grams); 1 cup pumpkin puree (about 250 grams, obtained by cooking pumpkin in water until soft and then mashing, or use canned); 3 eggs; 1/2 cup mild vegetable or olive oil (about 100 ml); 3/4 cup sugar (about 150 grams); 1/2 tablespoon ground cinnamon; 1/2 tablespoon baking powder; 1/2 tablespoon nutmeg (optional)

Gloria Sanchez @cook_2147575

Estado De México

Fall has arrived, bringing with it pumpkin season, and it's the perfect time to try recipes made with this ingredient. I discovered this cake recipe a while ago and simply loved it. It's fluffy, moist, and perfectly sweet, plus it's super easy to make. You can bake it in individual cake molds or a large pan to slice. I hope you try it and fall in love with it as much as I did!

Gloria Sanchez @cook_2147575

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Ingredients

6-8 servings

1 3/4 cupsall-purpose flour (about 225 grams)
1 cuppumpkin puree (about 250 grams, obtained by cooking pumpkin in water until soft and then mashing, or use canned)
3eggs
1/2 cupmild vegetable or olive oil (about 100 ml)
3/4 cupsugar (about 150 grams)
1/2 tablespoonground cinnamon
1/2 tablespoonbaking powder
1/2 tablespoonnutmeg (optional)

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Steps

1

Cook the pumpkin in water until soft, then mash it to a puree consistency.
2

Preheat the oven to 340°F (170°C).
3

Sift the flour, baking powder, and cinnamon, then set aside.
4

In a bowl, beat the eggs and pumpkin until well combined, add the oil, and mix until incorporated.
5

Gradually add the dry ingredients to the pumpkin mixture and mix on low speed just until no traces of flour remain.
6

Pour the mixture into the chosen greased and floured mold. Bake at 340°F (170°C) for 35-40 minutes or until a toothpick inserted comes out clean.
7

Once done, let it rest for 10 to 15 minutes before removing from the mold.